Description
This Raspberry Swiss Roll Cake features a light and airy sponge cake rolled with a luscious mascarpone and whipped cream filling studded with fresh raspberries, sweetened with a raspberry syrup. Perfect for an elegant dessert or special occasion treat, this cake is as beautiful as it is delicious.
Ingredients
Scale
For the Sponge Cake
- 1/3 cup confectioners’ sugar, plus more to garnish
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder, aluminum-free
- 1/4 teaspoon fine sea salt
- 5 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Syrup
- 1/2 cup raspberry preserves
- 2 tablespoons water, or as needed
For the Raspberry Filling
- 1 cup heavy cream, chilled
- 1/2 cup granulated sugar
- 8 ounces mascarpone, chilled
- 2 teaspoons pure vanilla extract
- 12 ounces fresh raspberries, divided
Instructions
- Make the Sponge Cake: Preheat your oven to 375°F. Line a 13x18-inch rimmed baking sheet with parchment paper without greasing it. Place a clean linen or tea towel on a work surface and dust it generously with confectioners' sugar.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat: Using a stand mixer with a whisk attachment or a hand mixer, beat the eggs and granulated sugar on high speed for 7 to 8 minutes until the mixture doubles in volume, becomes pale yellow, and ribbons form when lifting the whisk.
- Fold: Gently fold the flour mixture into the egg mixture a third at a time with a silicone spatula, making sure each addition is fully incorporated. Add the vanilla extract and fold until just combined. Spread the batter evenly in the prepared baking sheet, covering to the edges.
- Bake and Roll: Bake for 12 minutes until the cake is golden and springs back when gently pressed. Immediately run a knife around the edges and transfer the cake on the parchment paper to a cooling rack. Flip the cake onto the sugar-dusted towel, peel off the parchment, and while hot, roll the cake tightly from the short end using the towel. Let cool completely on a rack.
- Make the Syrup: Stir together the raspberry preserves and 2 tablespoons of water in a small bowl until syrupy. Add more water if needed. Set aside.
- Make the Cake Roll Filling: Whip the heavy cream and granulated sugar on medium-high speed until stiff peaks form. In another bowl, stir together mascarpone and vanilla extract. Fold the whipped cream into the mascarpone in thirds until incorporated.
- Add Raspberries to Filling: Coarsely mash half of the fresh raspberries with a fork and fold into the filling gently until just dispersed.
- Assemble the Cake: Once the cake is cooled, carefully unroll it. Drizzle the raspberry syrup evenly over the cake. Spread the raspberry mascarpone filling evenly across the cake. Roll the cake back up tightly.
- Chill and Serve: Trim the ends for a neater look if desired. Transfer to a serving platter, cover with plastic wrap, and refrigerate for 1 to 2 hours or overnight to set. Before serving, dust with confectioners’ sugar and scatter the remaining fresh raspberries over and around the cake.
Notes
- You can make the cake base up to 24 hours in advance and store it covered at room temperature.
- Once assembled, the cake can be refrigerated for up to 3 days covered with plastic wrap.
- Using room temperature eggs helps achieve better volume in the sponge cake.
- Do not grease the baking sheet to ensure the cake rises properly.
- Chilling the cake after assembly helps the filling set and makes slicing cleaner.
- If the raspberry preserves syrup is too thick, add additional water tablespoon by tablespoon until spreadable.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: thirty-four g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
